Turkish cuisine · Breakfast & Eggs

Bergamot Reçeli (Bergamot Jam)

Bergamot peel and flesh soaked and cooked in sugar syrup into an intensely fragrant preserve.

Ingredients · for 8 servings

• 800 g bergamots (or organic lemons)
• 800 g sugar
• 700 ml water
• Juice of 1 lemon
• 1 pinch salt
• 30 g butter
• 1 white bread

Instructions

1. Wash the bergamots in hot water, finely zest them, quarter lengthwise, separate the flesh from the peel and remove the seeds; cut the peel into 3 mm thin strips.
2. Soak the peel strips in plenty of cold water for 12 hrs., changing the water three to four times – this removes the bitterness.
3. Cover the drained strips with fresh water, bring to a boil and boil vigorously for 15 min. until soft and easily dented with a fingernail; drain.
4. Bring sugar and 700 ml water to a boil in a wide pot and cook for 10 min. into a clear syrup, then add the peel strips and diced flesh.
5. Simmer uncovered over low heat for 35–40 min. until the strips are glossy and the syrup drips thickly from the spoon; skim off the foam occasionally.
6. Stir in the lemon juice and salt, cook for a further 3 min., fill hot into clean jars and seal; serve for breakfast with butter and white bread.